Great value dish

Pork Meatball and Bean Pasta

Recipe rating

    Recipe rated 4.5 stars
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Try this tasty budget-friendly pork mince recipe using store cupboard staples that’s quick and packed with flavour.

Prep time: 20 mins

Cook time: 15 mins

Serves: 4

Cooking Skill: Easy

Ingredients

500g lean British pork mince (5% fat)
300g dried wholewheat pasta shapes (we used fusilli)
2-3 teaspoons dried mixed herbs or oregano
1 teaspoon ground paprika
1 large brown onion, finely diced
3 teaspoons rapeseed oil
1 large carrot, finely diced
1-2 celery stalks, finely diced
4 garlic cloves, peeled and finely grated
1 x 400g can chopped tomatoes
Large handful fresh basil or parsley, roughly chopped (optional)
50ml semi-skimmed milk
1 x 400g can beans of your choice, we used cannellini, drained and water reserved
To serve:
40g grated parmesan or cheese of your choice
Salad leaves

Method

Step 1

Cook the pasta in boiling water according to the packet instructions, drain and set aside. 

Step 2

Meanwhile, prepare the meatballs, in a large bowl combine the mince, mixed herbs, paprika and ¼ of the onionLightly season and gently mix to combineShape into 25 small meatballs, each approximately the size of a 10p coin. 

Step 3

Heat 2 teaspoons of oil in a large pan and cook the meatballs for 6-8 minutes, or until golden brown all overTransfer to a plate and set aside. 

Step 4

In the same pan, heat the remaining oil and cook the onion, carrot and celery over a low heat for 3-4 minutes, stirring occasionally. 

Step 5

Add the garlic, chopped tomatoes and half the basil or parsley, milk and reserved water from the canSimmer for 10-15 minutes.

Step 6

Return the meatballs to the sauce with the drained beans and pastaHeat until the meatballs are piping hot. 

Step 7

Garnish with the remaining basil or parsley and cheeseServe immediately with the salad leaves. 

Tips and Serving Suggestions

If preferred, for an extra kick add ½ teaspoon dried chilli flakes to the sauce.  

Each serving provides

Based on 5% fat lean pork mince
Energy

2298kj

546kcal

20%

Fat

9.0g

16%

Saturates

1.7g

13%

Sugars

11.9g

11%

Salt

0.33g

11%

% of an adult's Reference intake
Typical energy values per 100g: 365kJ, 89kcal, 1.5g fat, 0.3g saturates
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

Cook the pasta in boiling water according to the packet instructions, drain and set aside. 

Step 2

Meanwhile, prepare the meatballs, in a large bowl combine the mince, mixed herbs, paprika and ¼ of the onionLightly season and gently mix to combineShape into 25 small meatballs, each approximately the size of a 10p coin. 

Step 3

Heat 2 teaspoons of oil in a large pan and cook the meatballs for 6-8 minutes, or until golden brown all overTransfer to a plate and set aside. 

Step 4

In the same pan, heat the remaining oil and cook the onion, carrot and celery over a low heat for 3-4 minutes, stirring occasionally. 

Step 5

Add the garlic, chopped tomatoes and half the basil or parsley, milk and reserved water from the canSimmer for 10-15 minutes.

Step 6

Return the meatballs to the sauce with the drained beans and pastaHeat until the meatballs are piping hot. 

Step 7

Garnish with the remaining basil or parsley and cheeseServe immediately with the salad leaves. 

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Pork Meatball and Bean Pasta

Pork Meatball and Bean Pasta served in two bowls with side salad.

Ingredients

  • 500g lean British pork mince (5% fat)
  • 300g dried wholewheat pasta shapes (we used fusilli)
  • 2-3 teaspoons dried mixed herbs or oregano
  • 1 teaspoon ground paprika
  • 1 large brown onion, finely diced
  • 3 teaspoons rapeseed oil
  • 1 large carrot, finely diced
  • 1-2 celery stalks, finely diced
  • 4 garlic cloves, peeled and finely grated
  • 1 x 400g can chopped tomatoes
  • Large handful fresh basil or parsley, roughly chopped (optional)
  • 50ml semi-skimmed milk
  • 1 x 400g can beans of your choice, we used cannellini, drained and water reserved

To serve:

  • 40g grated parmesan or cheese of your choice
  • Salad leaves

Tips and Serving Suggestions

If preferred, for an extra kick add ½ teaspoon dried chilli flakes to the sauce.  













Each serving provides

Based on 5% fat lean pork mince
Energy

2298kj

546kcal

20%

Fat

9.0g

16%

Saturates

1.7g

13%

Sugars

11.9g

11%

Salt

0.33g

11%

% of an adult's Reference intake
Typical energy values per 100g: 365kJ,89kcal,1.5g fat,0.3g saturates
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

Cook the pasta in boiling water according to the packet instructions, drain and set aside. 

Step 2

Meanwhile, prepare the meatballs, in a large bowl combine the mince, mixed herbs, paprika and ¼ of the onionLightly season and gently mix to combineShape into 25 small meatballs, each approximately the size of a 10p coin. 

Step 3

Heat 2 teaspoons of oil in a large pan and cook the meatballs for 6-8 minutes, or until golden brown all overTransfer to a plate and set aside. 

Step 4

In the same pan, heat the remaining oil and cook the onion, carrot and celery over a low heat for 3-4 minutes, stirring occasionally. 

Step 5

Add the garlic, chopped tomatoes and half the basil or parsley, milk and reserved water from the canSimmer for 10-15 minutes.

Step 6

Return the meatballs to the sauce with the drained beans and pastaHeat until the meatballs are piping hot. 

Step 7

Garnish with the remaining basil or parsley and cheeseServe immediately with the salad leaves. 

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